Seared Scallops with Cauliflower Capers and Raisins
Ingredients
- 1/2 small head of cauliflower, cut into small florets (4 cups)
- 1 tablespoon extra-virgin olive oil
- 12 jumbo scallops (1 1/2 pounds), side muscle removed
- Salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 1/4 cup chopped roasted almonds, preferably marcona
- 2 tablespoons drained small capers
- 2 tablespoons golden raisins
- 2 tablespoons balsamic vinegar
- 1 tablespoon chopped flat-leaf parsley
Instructions
Seared Scallops with Cauliflower, Capers and Raisins serves 4 original recipe by Food & Wine.
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